Gluten-free Baked Pumpkin Spice Donuts

October 30, 2019

By Anna Varriano

This delicious recipe is a great way to use up pumpkins or jack-o-lanterns you may have hanging around after Thanksgiving and Halloween festivities! You can also use store bought canned pumpkin puree. If you don’t have donut pans, the batter is also great for making muffins. The recipe makes about a dozen and a half donuts/muffins and they freeze really well.

You Will Need:

  • 2 cups of buckwheat flour
  • 2 cups of pumpkin puree. To make your own, clean out the seeds and any attached ‘stringy stuff’ from the inside of a large pumpkin (a 5 pound pumpkin should give you about 2 cups of puree). Cut the pumpkin into manageable pieces, and roast in a covered pan with just enough water to cover the bottom of the pan (about 1/4 inch of water). Roast at 375F for about 40 minutes or until the flesh is very soft. Cooking time will depend on your oven and your pumpkin, so check it from time-to-time to make sure you don’t burn it! Remove from oven, let cool, scoop flesh away from skin, and mash/puree the flesh.
  • 1 cup of xylitol or coconut sugar
  • 1/3 cup melted coconut oil
  • 1/4 cup melted butter
  • 3 large eggs
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp each of ground cloves, nutmeg, and ginger
  • 1 tsp salt
  • 1 tsp vanilla extract

Step 1: Prep Wet & Dry Ingredients

  • Set oven to 350F
  • Combine all dry ingredients in a bowl and mix well
  • In a larger bowl, beat all other ingredients (‘wet ingredients’) together until they are creamy/smooth
  • Add the dry ingredients to the wet ingredients and beat or stir just until they are well combined

Step 2: Get the Batter in the Oven

  • I would recommend using non-stick donut or muffin pans. I did not coat mine with anything, but if yours tend to stick, you can lightly brush them with some melted butter or coconut oil. If you are using muffin pan, you could use muffin liners
  • If you are using a donut pan, fill each mold to the top with batter and then smooth the top of the batter with the back of a wet spoon or your finger (dip your finger in water first!). If you are making muffins, fill each muffin hole about 3/4
  • Bake about 15 minutes. Test to see if they are done by sticking a toothpick in the centre of one of them. It should come out clean when they are done. The tops may not look perfectly smooth … but they will become the bottoms once you flip them out of the pan!

Step 3: Serve

  • Once removed from the oven, invert the donuts onto a cooling rack. Hopefully they come out easily! If not, gently run a small knife or rubber spatula around the edges
  • You can let them cool (especially if you are going to freeze them), or serve warm. You can serve as is, or just before serving, brush the top of the donut with a bit of honey and then press it into some unsweetened shredded coconut (raw or toasted – your choice) or another topping of your choice!



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